Pea and Mint Soup

Make up 3/4 litre of vegetable stock but only use 200ml, plus 1 peeled and chopped large potato finally chopped, 200g of frozen peas, 1 onion or bunch of spring onions, 1 handful of fresh chopped mint and 1 handful of fresh parsley or 2 teaspoons of dried herbs, and bring to the boil, then simmer for 15 minutes. Cool and blend adding more stock if needed, add 3 dessert spoons of coconut cream and salt and pepper to taste. Stir in chopped ham or crispy bacon if you like.